Description
Savor the comforting warmth of homemade chicken noodle soup made effortlessly in your Instant Pot, featuring tender chicken, fresh vegetables, and hearty egg noodles.
Ingredients
Scale
For the Soup:
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium carrots, sliced thinly
- 2 celery stalks, chopped
- 1 medium onion, diced
- 4 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 8 oz egg noodles (wide)
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- 1. Prepare Your Ingredients: Dice the onion, slice the carrots and celery, and mince the garlic. Set aside.
- 2. Sauté: Set your Instant Pot to 'Sauté' mode. Add a splash of oil and sauté the onion and garlic until fragrant.
- 3. Add Chicken and Veggies: Once the onions are translucent, add chicken breasts, carrots, celery, dried thyme, bay leaf, salt, and pepper. Pour in chicken broth until ingredients are submerged.
- 4. Pressure Cook: Seal the lid and set to 'Pressure Cook' on high for 10 minutes.
- 5. Release Pressure: After cooking, perform a quick pressure release carefully. Remove chicken breasts and shred them with two forks before returning to the pot along with egg noodles.
- 6. Final Cook: Seal again and cook on high pressure for an additional 4 minutes. Release any remaining steam once done and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg